Let's talk cookies. Specifically, the perfect chocolate chip cookie: crisp around the edges, chewy in the center, and bursting with pockets of melty chocolate. This is the kind of cookie that haunts your dreams (in the best way possible).
This past winter, I took a masterclass in chocolate chip cookies, and let me tell you, it was a game-changer. I learned all the secrets – from creaming the butter and sugar the right amount of time (way longer than you think) to the magic of chilling the dough. But like any true baker, I couldn't resist putting my own spin on the recipe. The result? These perfectly chewy and moist double chocolate chip cookies that are about to become your new favorite.
Why You'll Love This Recipe:
Masterclass Techniques: This recipe incorporates expert techniques that elevate your cookies beyond the ordinary.
Chill Time Matters: Chilling the dough is key! It allows the dough to cure... the butter to properly absorb the flour. It allows the flavors to develop and ensures that signature chewy texture.
Chocolate Heaven: I LOVE extra chocolate chips!! Use a bag and a half OR two full bags!! Feel free to customize the chocolate to your liking – semisweet, milk, dark, peanut butter... the possibilities are endless!
Recipe:
1 1/2 Bag of Semi-Sweet Chocolate Chips
¾ cup (150 grams) granulated sugar
¾ cup (165 grams) firmly packed light brown sugar
180 grams (about 1 1/4 cup) bread flour
175 grams (About 1 1/4 cup) unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs at room temperature
1 1/2 teaspoon vanilla extract or vanilla paste
1 cup (2 sticks/228 grams) unsalted butter at room temperature
Directions:
Begin by placing a mixing bowl on your scale and tare the weight to zero. Before the tare function times out, weigh out the sugars. Set this bowl aside.
Combine the Dry Ingredients:
Take a third clean mixing bowl and place it on the scale. Tare the weight to zero and measure out the bread flour. Repeat the taring process and add the all-purpose flour to the same bowl. Finally, add the baking soda and salt. Whisk everything together until well combined. Set the dry ingredients aside.
Whisk the Eggs & Vanilla:
(If your eggs were in the fridge, put them in a bowl of hot water for 4-5 mins first to bring them to room temp.) Crack the eggs into a small separate bowl. Add the vanilla extract and whisk the mixture together until fully incorporated. Set this bowl aside with the other prepared ingredients.
Cream the Butter & Sugars:
Using a stand mixer fitted with the paddle attachment (or an electric hand mixer, though this will take longer), add the softened butter and both sugars to the mixing bowl.
Begin creaming the ingredients on low speed, gradually increasing to medium speed. Continue creaming for 3-4 minutes until the butter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula, ensuring all ingredients are incorporated.
Lighten Up the Mixture:
Continue mixing on medium speed for an additional 2-3 minutes, pausing occasionally to scrape down the bowl. This additional mixing time helps to aerate the mixture, ultimately resulting in crispier and lighter cookies.
Incorporate the Wet Ingredients:
Reduce the mixer speed to low and slowly drizzle in the eggs and vanilla extract. Mix for 2-3 minutes, pausing occasionally to scrape down the sides of the bowl, until everything is fully incorporated and the mixture is light and creamy.
Add the Chocolate:
Pour the chocolate chunks into the bowl containing the dry ingredients and gently stir to combine.
Combine the Dry & Wet Ingredients:
With the mixer on low speed, gradually add the chocolate-flour mixture to the butter-sugar mixture. Pulse the mixture for 1-2 minutes, just until most of the ingredients are combined.
Gently Fold the Dough:
Remove the bowl from the mixer and use a rubber spatula to finish combining the dough. Gently fold the dough by pushing your spatula into the center of the bowl and scooping up from the bottom while turning the bowl.
Mix only until there are no visible dry ingredients remaining. Be mindful of overworking the dough, as this can result in tough cookies.
Chill the Dough:
Transfer the dough to an airtight container large enough to hold it comfortably. Refrigerate the dough for at least 3-4 hours, or up to overnight. Chilling the dough allows the liquid from the eggs and butter to fully absorb into the flour, resulting in superior flavor and texture. Unbaked cookie dough can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 1 month. If baking from frozen, thaw the dough in the refrigerator overnight before scooping and baking.
Prepare to Bake:
Preheat your oven to 350 degrees Fahrenheit and position two oven racks as close to the center as possible.
Portion & Shape the Dough:
Carefully select what pan you use, cheap metal pans will burn the bottoms quickly. Using a 2-ounce ice cream scoop (or a large spoon, wooden spoon, or even your hands), portion the dough onto a parchment paper-lined baking sheet. Leave 2-3 inches of space between each cookie, as they will spread during baking. You may need to use multiple baking sheets, gently flatten each ball of dough slightly with the palm of your hand.
Bake the Cookies:
Bake the cookies for 15-18 minutes, or until golden brown at the edges and slightly soft in the center. If baking multiple sheets at once, rotate the baking sheets 180 degrees halfway through baking to ensure even browning.
Cool and Enjoy!
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to cool completely. The finished cookies should be golden brown on the outside, pale golden in the center, and cooked through.
Once cool, arrange the cookies on a plate or platter and enjoy! Store leftover cookies in an airtight container at room temperature for up to 2 days.
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